Homemade Peanut Butter Cups
In a (makeshift) double-boiler, over medium-low heat, carefully melt
1 cup of Chocolate Chips with about a
half-teaspoon of Coconut Oil
While the chocolate is tempering, stir together in a small bowl
1 cup of Peanut Butter (smooth or crunchy)
*note: If you don’t have a sweet tooth like I do, you can simply use just the peanut butter… they’ll still taste good!*
approximately 1/2 cup Raw Honey, if desired
½ teaspoon Sea Salt, if desired
1 teaspoon Vanilla Extract, if desired
Line a mini muffin pan with paper liners. To assemble the Peanut Butter Cups, spoon about a half-teaspoon of the melted chocolate into the bottom of each liner. Use the tip of the spoon to spread the chocolate across the bottom and a little bit up the sides… don’t fuss, perfection is not in my vocabulary.
Next, scoop out a rounded teaspoonful of the peanut butter mixture and plop it onto the chocolate. Then dribble more melted chocolate on top of the peanut butter mixture to cover it nicely. Rap the pan firmly on the counter once or twice.
Finally, if you prefer, you can sprinkle the tiniest amount of Himalayan Pink Sea Salt on top of the still-soft chocolate, then place the tray into the refrigerator til firm.
I’ve also made these on a larger scale using regular muffin pans and liners, but I think these are the perfect size.